Argentine recipe
How to make Milanesa
The whole country, brought by Italian immigrants
A thin slice of beef or chicken, dipped in egg and breadcrumbs and fried or baked. It is one of the most common home meals in Argentina, served with chips, mashed potatoes or salad, or in a sandwich.
Ingredients
- 4 thin slices of beef topside or chicken breast, about 150 g each, flattened
- 2 eggs
- 1 garlic clove, crushed, and a tablespoon of chopped parsley
- About 150 g dry breadcrumbs
- Salt and pepper
- Oil for frying
- Lemon wedges, to serve
Method
- Beat the eggs in a shallow dish with the garlic, parsley, salt and pepper.
- Dip each slice of meat in the egg, then press it firmly into the breadcrumbs on both sides.
- Heat about 1 cm of oil in a large frying pan. Fry the milanesas for 3 to 4 minutes on each side, until golden and cooked through. Chicken must have no pink inside.
- Drain on kitchen paper and serve hot with lemon wedges, mashed potatoes or salad.
Made it at home? Tick it off and it goes into your kitchen passport.
The milanesa napolitana, topped with tomato sauce, ham and melted cheese, was invented in Buenos Aires, not Naples. According to a popular story, a cook in the 1940s covered a burnt milanesa to save it.
Take the trip to Argentina
